Autumn vegetable Ebly wheat salad with cranberries


Total time: 25m
Preparation Time: 25m

Servings
For 4 people


Nutritional Information

Contains 377 Kcal, 9g Protein, 58g Carbohydrates, 12g Fat


Ingredients

  • Ebly wheat
  • 200 g pre-cooked durum wheat (Ebly®)
  • salted water, boiling
  • Autumn vegetables
  • a little olive oil
  • 1 shallot, sliced
  • 100 g Brussels sprouts, quartered
  • 100 g washed, prepared kale
  • 2 tbsp liquid honey
  • 3 tbsp vegetable bouillon
  • 75 g dried cranberries
  • Mustard dressing
  • 1 organic lemon, use ½ grated zest and 1 tbsp of juice
  • 3 tbsp rapeseed oil
  • 0.5 tbsp coarse-grain mustard
  • 2 tbsp vegetable bouillon
  • salt and pepper to taste
  • 2 tbsp chervil, roughly torn

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Instructions

  • Ebly wheat

    Prepare the Ebly wheat according to the packet instructions, drain and leave to cool, then mix with the dressing.
  • Autumn vegetables

    Heat the oil in the same pan, add the shallot and Brussels sprouts and stir-fry for approx. 2 mins. Add the curly kale and continue stir-frying for approx. 1 min. Add the honey and stock, simmer for approx. 2 mins. Add the autumn vegetables and cranberries to the Ebly wheat and mix.
  • Mustard dressing

    In a large bowl, mix the mustard with all the other ingredients up to and including the pepper.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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